Lamb and Bean Slow Cooker Stew

Instructions

1. Place lamb in a plastic bag and add flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; shake well to coat and let sit for 15 minutes.
2. Remove lamb from bag. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Brown lamb, flipping once, about 4 minutes total (do in two batches if necessary to avoid crowding). Spoon lamb into a 3- to 4-quart slow cooker.
3. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes; spoon into slow cooker. Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes and broth to slow cooker.
4. Cover slow cooker and cook for 6 hours on low setting. Uncover slow cooker and add beans; cover again and cook until beans are heated through, about 15 minutes more. Yields about 1 1/4 cups of stew per serving.